Margarita Panini with Chicken and Mozzarella
A delicious Italian-inspired panini featuring grilled chicken, fresh mozzarella, basil pesto, and sun-dried tomatoes pressed to perfection! This gourmet sandwich combines the classic flavors of a Margarita pizza with tender chicken in a crispy, golden panini that's perfect for lunch or a light dinner.
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Equipment
Ingredients
- 2 boneless, skinless chicken breasts (about 6 oz each) pounded to even thickness
- 4 slices ciabatta bread or sourdough 1/2-inch thick
- 8 oz fresh mozzarella cheese sliced
- 1/4 cup basil pesto homemade or store-bought
- 2 tbsp sun-dried tomatoes in oil chopped
- 1 large fresh tomato sliced
- 1/4 cup fresh basil leaves
- 2 tbsp olive oil divided
- 1 tbsp balsamic glaze
- 1 tsp Italian seasoning
- 2 cloves garlic, minced
- 1 tsp lemon juice
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
- 1/4 tsp red pepper flakes optional
Instructions
- Place chicken breasts between plastic wrap and pound to even 1/2-inch thickness using a meat mallet or rolling pin.
- In a small bowl, mix 1 tbsp olive oil, minced garlic, Italian seasoning, lemon juice, salt, and black pepper. Rub this mixture over both sides of the chicken breasts and let marinate for 15 minutes.
- Preheat air fryer to 375°F (190°C) for 3 minutes. Place marinated chicken breasts in the air fryer basket and cook for 8-10 minutes, flipping halfway through, until internal temperature reaches 165°F (74°C).
- Remove chicken from air fryer and let rest for 5 minutes, then slice into thin strips.
- Brush one side of each bread slice with remaining olive oil. This will be the outer side of the panini.
- On the unoiled side of two bread slices, spread basil pesto evenly. Layer with sliced mozzarella, cooked chicken strips, fresh tomato slices, sun-dried tomatoes, and fresh basil leaves.
- Drizzle with balsamic glaze and sprinkle with red pepper flakes if using. Top with the remaining bread slices, oiled side facing out.
- Preheat panini press or place a heavy skillet over medium heat. If using an air fryer, preheat to 375°F (190°C).
- If using panini press: Cook sandwiches for 4-5 minutes until golden brown and cheese is melted. If using skillet: Place sandwich in skillet and press down with another heavy skillet or bacon press. Cook 3-4 minutes per side until golden. If using air fryer: Place sandwiches in basket and cook at 375°F for 6-8 minutes, flipping halfway through.
- Remove from heat, let cool for 2 minutes, then slice diagonally and serve immediately.
Notes
🔹 For best results, use fresh mozzarella rather than the low-moisture variety for authentic Margarita flavor.
🔹 You can substitute chicken with grilled vegetables like zucchini, eggplant, or mushrooms for a vegetarian version.
🔹 If you don't have a panini press, use two heavy skillets - one to cook and one to press down on the sandwich.
🔹 For extra flavor, rub the bread with a cut garlic clove before assembling the sandwich.
🔹 The chicken can be cooked ahead of time and refrigerated for up to 2 days.
🔹 For a crispier panini, brush the outer sides of the bread with melted butter instead of olive oil.
🔹 If using air fryer method, you may need to secure the sandwiches with toothpicks to prevent them from opening during cooking.
🔹 Serve with a side salad or soup for a complete meal.
Nutrition
Calories: 580kcalCarbohydrates: 35gProtein: 42gFat: 28gSaturated Fat: 10gCholesterol: 115mgSodium: 980mgPotassium: 620mgFiber: 3gSugar: 6gVitamin A: 1250IUVitamin C: 15mgCalcium: 450mgIron: 3.2mg
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